Milk and Dairy Foods: Nutrition, Processing and Healthy Aging [Hardcover]

1. Introduction To Milk & Dairy Foods 2. Overview Of Milk Science & Processing 3. Fermented (Cultured) Dairy Food- Yogurt 4. Protein-Rich Dairy Food-Cheese (The Preservation Of Milk) 5. Fat-Rich Dairy Food-Cream 6. Fat-Rich Dairy Food- Butter 7. Fat-Rich Dairy Food- Ghee (Clarified Butter/Butterfat) 8. Long-Life Dairy Food-Powdered Milk 9. Concentrated Dairy Food - Condensed Milk 10. Frozen Dairy Food- Ice Cream 11. Traditional/ Indigenous Dairy Foods 12. UNs SDGS in the Dairy Sector (Contributions & Opportunities)

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.

Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods.

The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.

Key Features

• Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases
• Focuses the processing techniques of high-quality value-added products
• Covers various kinds of dairy f